Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy, about 5min. Gradually beat in the eggs, followed by the finely grated zest of 2 of the lemons and the juice of ½ a lemon.

Fold the flour and ground almonds into the butter mixture, then spoon into the tin and bake for 40-50min or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10min, then invert on to a wire rack to cool.

Meanwhile, put the sugar cubes into a small bowl with the juice of 1½ lemons and the pared zest of 1 lemon (you will have 1 zested but un-juiced lemon left over). Soak for 5min, then use the back of a spoon to crush the cubes roughly. Spoon over the warm cake and leave to cool completely before serving in slices.

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